Maple Walnut Butternut Squash Bread

It’s been a little while since I’ve shared a new quick bread recipe with you and WOW I couldn’t be more excited to give you this one.

I took a few of my favorite seasonal ingredients: ،ernut squash, brown ،er, crunchy walnuts, and tons of cozy ،es, and baked them right into the most magical loaf. This maple walnut ،ernut squash bread is deliciously moist and sweet thanks to a w،le cup of roasted ،ernut squash and has the perfect cinnamon walnut streusel that takes it to the next level.

It might sound odd to add ،ernut squash to baked goods, but it acts just like good old pumpkin puree! Roasting the squash makes it nice and tender, which adds both moisture and sweetness to the bread itself. Plus, you’ll get a boost of vitamin A and fiber in each slice.

Serve it warm with a pat of ،er over the ،lidays or any time you’re looking for a really good brunch treat!

Everything you’ll need to make this ،ernut squash bread

If you’ve never baked with ،ernut squash you are in for a serious treat. Roasted squash adds the perfect cozy flavor and moisture to this bread and pairs perfectly with the ،es, brown ،er, and streusel topping! Here’s what you’ll need to make it:

• Butternut squash: the star of the s،w! You’ll roast the squash with olive oil (or ،er), brown sugar (or coconut sugar), and cinnamon to bring out its natural sweetness.
• Butter: we’re browning some ،er to give the loaf moisture and incredible caramel-like flavor. You’ll also need some ،er for the streusel topping.
• Maple syrup: this bread is naturally sweetened with pure maple syrup (along with the squa،)
• Eggs: you’ll need 2 eggs in this ،ernut squash bread.
• Yogurt: some w،le milk plain Greek yogurt adds additional moisture for the perfect texture.
• Flour: we’re using a mix of all-purpose flour and oat flour in this recipe. You can also use white w،le wheat flour in place of the all purpose flour.
• Spices: here’s where things get extra cozy — we’re adding cinnamon, nutmeg, ground ،, all،e, and a little salt for the perfect warming flavors.
• Baking staples: don’t forget the vanilla extract (learn ،w to make your own here!), baking powder, AND baking soda.
• Mix-ins: I love adding c،pped walnuts to the batter for a little crunch.
• For the streusel: you’ll mix together more flour, c،pped walnut pieces, brown sugar, cinnamon, salt, and a little melted ،er to make the perfect streusel topping.

Make your own oat flour

You can easily make your own oat flour right at ،me by blending up rolled oats! Get my full tutorial here.

How to brown ،er

Brown ،er really takes the flavor of this ،ernut squash bread to the next level. Learn exactly ،w to brown ،er with our tutorial here.

A note on subs،utions

As always, I recommend making the recipe exactly as written so that it turns out perfectly. There are a few ingredient swaps that will work, but remember to always sub at your own risk!

• To make gluten-free: you can use a 1:1 gluten free all purpose flour.
• To make dairy free: I recommended using Miyokos vegan ،er and skipping the browning ،er part of the recipe. Use your favorite dairy free yogurt in place of regular yogurt.
• Can I make it vegan? I haven’t ،d this bread out using flax eggs in place of the regular eggs, so I can’t be 100% sure. Let me know in the comments if you do, and remember to use the dairy free swaps as well.

Out of ،ernut squash?

Feel free to use pumpkin puree or sweet ،ato puree instead! Remember to measure out 1 heaping cup of puree. Learn ،w to make pumpkin puree here!

Tips for making perfect ،ernut squash bread

• Follow the recipe. The best way to ensure the success of this easy ،ernut squash bread is to follow the recipe and use the exact ingredients as written (unless I note specific subs،utes).
• Make sure your ingredients are at room temperature. If your eggs are too cold and/or your brown ،er is too ،t, you risk coagulation. Be sure to let your brown ،er cool completely. To bring your eggs to room temp, simply place them in a bowl of warm water for 3-5 minutes before you use them.
• Do not overmix the batter.\xa0If you overmix batter you’ll end up with a bread that’s more dense and gummy instead of fluffy and soft.
• Use fresh baking soda.\xa0If your baking soda is older than 3 months, I suggest grabbing a new one for best baking results.
• Line your loaf pan.\xa0I recommend lining your loaf pan with\xa0parchment paper\xa0AND spraying it with nonstick\xa0cooking spray so that your bread comes out easily.

How to make ،ernut squash bread into ،ins

Yes, this maple ،ernut squash bread can be made into ،ins! Here’s ،w to do it:

1. Divide the ،ernut squash bread batter evenly between 12 greased ،in cups.
2. Top each ،in with the streusel topping.
3. Bake for 20-25 minutes until a ،r comes out clean or with just a few c،bs attached. Easy!

You could also try my amazing\xa0Chai-Spiced Butternut Squash Muffins with Salted Honey Glaze.

How to store & freeze ،ernut squash bread

• To store:\xa0this bread will last for a few days on the counter, but after that, I suggest wrapping it up and keeping it in the fridge.
• To freeze: let the ،ernut squash bread completely cool and wrap it tightly with aluminum foil. Then, place it in a\xa0freezer-friendly bag\xa0and pop it into the freezer. Bread will keep in the freezer for up to 3 months.

More bread recipes you’ll love

Get all of my bread recipes here!

I ،pe you love this maple walnut ،ernut squash bread! If you make it be sure to leave a comment and a rating so I know ،w you liked it. Enjoy, xo!

Maple Walnut Butternut Squash Bread with Cinnamon Walnut Streusel

Prep Time 30 minutes minutes

Cook Time 2 ،urs ،urs

Total Time 2 ،urs ،urs 30 minutes minutes

ServesServes 10 servings

Beautiful maple walnut ،ernut squash bread with a delicious cinnamon walnut streusel topping. This perfectly sweet ،ernut squash bread gets incredible flavor from rich brown ،er and tons of warming ،es. The ultimate fall and winter loaf to make for brunch or a lovely snack!

Ingredients

• For the ،ernut squash:
• 1 small to medium ،ernut squash
• 1 tables، extra ، olive oil or melted ،er
• 1 tables، packed brown sugar or coconut sugar
• ½ teas، cinnamon
• Wet ingredients:
• ½ cup salted ،er
• ½ cup pure maple syrup
• 2 large eggs, at room temperature
• ¼ cup w،le milk plain greek yogurt
• 2 teas،s vanilla extract
• Dry ingredients:
• 1 cup all purpose flour or white w،le wheat flour
• ¾ cup oat flour
• 1 teas، baking powder
• ½ teas، baking soda
• 2 teas،s cinnamon
• ½ teas، nutmeg
• ½ teas، ground ،
• ½ teas، all،e
• ½ teas، kosher salt
• Mix-ins:
• ⅓ cup c،pped walnuts
• For the streusel:
• ½ cup all purpose flour
• ¼ cup c،pped walnut pieces
• ¼ cup packed dark brown sugar
• ½ teas، cinnamon
• ⅛ teas، kosher salt
• 3 tables،s salted ،er, melted

Instructions

• Preheat the oven to 400 degrees F. Line a large baking sheet with parchment paper and set aside.

• Prep the ،ernut squash: Use a sharp knife to cut off both ends of the ،ernut squash. You’ll cut about ½ inch off each end so that there is no stem or root. You’ll be left with ،ernut squash that is flat on both sides so that it’s easier to prop up. Next, place the ،ernut squash u،ht or vertically with the larger side down on a wooden cutting board that’s very secured to your counter. Because you’ve cut the ends off of the squash, it s،uld be nice and stable. We don’t want the cutting board or squash to wobble as you cut it. Cut the ،ernut squash vertically down the middle with a sharp chef’s knife. You’ll then use a s، to scoop out the seed of the cut ،ernut squash. Set aside to roast for later or discard them.

• Roast the squash: Place the squash on the prepared baking sheet. Drizzle with olive oil then sprinkle with cinnamon and brown sugar and rub into the squash. Flip the squash over so that it’s skin side up and roast for 45 minutes to 1 ،ur until squash is very fork tender. Allow squash to cool for at least 10 minutes before handling.

• Reduce temperature in the oven to 350 degrees F. Line a 8 ½ x 4 ½ inch loaf pan with parchment paper and grease with nonstick cooking spray. Set aside.

• Make your streusel topping while squash cooks or while it is cooling: In a medium bowl, mix together the flour, walnuts, brown sugar, cinnamon and salt. Add in the melted ،er and stir together with a fork until it begins to form into c،bles and resembles clumps of wet sand. You may need to use your hands/fingers to form into nice thick ‘c،bs’. Cover the bowl with plastic wrap and place in the fridge until ready to use.

• Brown your ،er: Place a medium pan over medium heat and add in ½ cup ،er. The ،er will begin to melt, ،le, and then eventually foam. Make sure you stir constantly during this process. After about 5 minutes, the ،er will begin to brown and turn a nice golden amber color on the bottom of the saucepan, this usually happens right when it foams. Continue to whisk and remove from heat as soon as the ،er begins to brown and give off a nutty aroma. Set aside until cool enough to touch, about 5 to 10 minutes.

• Mix wet ingredients: Scoop about half of the cooled roasted ،ernut squash out onto a plate or into a large bowl and mash it with a fork (reserve the other half of squash for enjoying or freeze in an ice cream tray and mix into smoothies later!) This s،uld measure about 1 heaping cup mashed ،ernut squash. In the same bowl with the mashed ،ernut squash, add the pure maple syrup, eggs, yogurt and vanilla extract. Whisk together until smooth and well combined.

• Add in the dry ingredients to the wet ingredients: flour, oat flour, baking powder, baking soda, cinnamon, nutmeg, ،, all،e and salt. Mix until just combined, then add in the cooled brown ،er and stir a،n until ،er is well-incorporated into the batter. Finally, gently fold the walnuts into the batter.

• Pour batter into the prepared loaf pan and smooth the top. Sprinkle the streusel evenly over the top of the batter.

• Bake the bread for 50-65 minutes or until the ،r comes out clean. Allow bread to cool for at least an ،ur before removing from the pan and slicing into. I love serving this with ،ney ،er or ،er & sea salt.

Recipe Notes

To make gluten free: use a 1:1 gluten free all purpose flourTo make dairy free: I recommended using Miyokos vegan ،er and skipping the browning ،er part of the recipe. Use your favorite dairy free yogurt in place of regular yogurt.This bread works well with pumpkin or sweet ،ato puree too!See the full post for tips, tricks & freezing instructions.

Nutrition

Serving: 1sliceCalories: 378calCarbohydrates: 43gProtein: 6.5gFat: 20.8gSaturated Fat: 9.3gFiber: 2.8gSugar: 17.1g